Jessica Yoo - Colorado Springs, CO
Side note: I always add a little extra of the spices if I feel they are needed throughout the simmer process.
Ingredients
2 Tbsp. Vegetable Oil
4 Lbs. cubed beef stew meat
2 onions chopped
2 (10oz.) cans diced tomatoes with green chili peppers
3 C. beef broth
2 (4oz.) cans chopped green chili (I sometimes use fresh chili's from the market. It makes is a little more spicy)
2 tsp. garlic salt
2 tsp. ground cumin
salt and pepper to taste
4 large potatoes, peeled and cubed
Instructions
1) In a large pot over medium heat, heat the oil and brown the stew meat and the onions until the onions are translucent. About 5 min.
2) Pour in the remaining ingredients except the potatoes. Bring to a boil and reduce the heat to a simmer for about 1 hour.
3) Add more beef broth depending on how thick or thin you like your soup.
4) Finally stir in cubed potatoes to the mixture and simmer for an additional 30 min. or until the potatoes are tender.
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